ArmAs Aragatsotn Voskehat is a complex white wine with intense and floral aromas of fennel, green apple, fresh rosemary, and lime. Its fresh minerality blends perfectly with the subtle spice undertones to make for a balanced, full-bodied structure with a long and elegant finish. Voskehat is a native grape that delivers a unique flavour distinct from other whites.
Grape | Voskehat |
Style | Dry, White, Full Bodied, Orchard and Citrus Fruit, Unoaked, Floral, Herbaceous Spice, Balanced, |
Country | Armenia |
Region | Aragatsotn Province |
Volume | 75cl |
ABV | 13% |
Dietary | None |
About the Producer
Armenia is known as the original birthplace of wine and is referenced in the Bible. Dating back to 6,100 years ago, archaeological ruins show evidence of early winemaking in Armenia. ArmAs, a winemaking estate founded by Armen Aslanyan, has revived Armenia's winemaking tradition. Located on the 45th parallel, the sprawling 180-hectare estate is adorned by lush vineyards and orchards, surrounded by the majestic Mount Ararat. Through his knowledge and expertise, winemaker Emilio del Medico transforms native varieties into exquisite and unique wines.
Vineyard and Winery
The ArmAs estate is located in the Aragatsotn Province, with vineyards ranging from 700
to 1,900 metres above sea-level. The altitude promotes a long ripening period; the vines
produce concentrated fruit nourished by 300 days of sunshine per year, balanced by a
freshness created by the cool summer nights. The ungrafted vines are planted in soils
comprising 30 layers of volcanic, limestone and clay composition. The indigenous
Voskehat which translates as ‘The Golden Seed’, has a hardy skin enabling it to thrive
in this environment as it copes well with the hot summers and cold winters. The grapes
are manually harvested at optimum maturity.
The grapes were carefully selected to maintain the highest quality. Fermentation took
place at 16 to 17°C with selected yeasts in stainless steel to retain the purity of fruit.
Maturation of eight months on the lees with weekly bâtonnage, imparted texture and
complexity to the resulting wine.
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